Dolsot Bibimbap is a classic Korean rice dish served in a hot stone bowl. This Spicy Chicken version — flavored with gochujang-marinated chicken, kimchi, corn, and cheese — is especially simple and cozy. The heated bowl keeps everything hot and also creates a layer of crispy rice on the bottom. A surprisingly easy meal that can be put together quickly!
Spicy Chicken Dolsot Bibimbap
The inspiration for Spicy Chicken Dolsot Bibimbap comes from Gameeok in Fort Lee, New Jersey. When I saw Cheese Dolsamkim on their menu, I had to try it! A sizzling hot bowl filled with rice, spicy pork, kimchi, cheese, and corn — it had so much flavor! I came home and created my at-home version of it — with spicy chicken.
There are several different kinds of Bibimbap in Korean cuisine. Many people know the classic version, served in Korean restaurants with a beautiful rainbow of vegetables. Topped with a sunny side up fried egg and gochujang sauce (also known as Bibimbap sauce), it’s a great way to enjoy a variety of vegetables. Other regional variations include Mushroom Bibimbap, Jeonju Bibimbap (raw beef), and Yeolmu Bibimbap (cold radish kimchi).
Dolsot Bibimbap is another variation, served in a hot stone pot. Unlike regular Bibimbap, which is served cold or at room temperature, it comes sizzling hot. So good on cold days! The rice will crackle and sizzle! And form the most delicious layer of crispy browned rice. The best kind of Bibimbap!
The word Dolsot Bibimbap comes from three Korean words. Dolsot = stone, Bibim = mixed, Bap = rice. Dolsot Bibimbap is special because of that crackling hot crust of crispy rice on the bottom.
For this version, I’ve combined accessible favorites: white rice, spicy chicken, and kimchi. With a generous handful of cheese and corn on top, it’s a simple and flavorful meal.
What is a Dolsot?
A Dolsot is a Korean stone bowl used that can be heated and served at the table. In Korean cooking, it’s used for individual servings — every person gets their own bowl. When heated and lightly coated with a little sesame oil, it creates a layer of crispy rice. So good!
Traditional Dolsot bowls (affiliate) are made from granite with a reinforced steel band around the rim. They are heavy and speckled grey. They retain heat well and keep food hot for a long time.
However, this recipe also works with Korean earthenware clay pots (affiliate). Korean clay pots don’t get the bottom rice layer as crispy and browned, but otherwise, they work well. They are also cheaper, easier to find, and multi-functional. (Use also for Gyeran Jjim, Doenjang Jjigae, and Tuna Kimchi Jjigae).
*Look for both at any Korean market in a wide variety of sizes. And cheaper prices!
Ingredients:
- Rice. Short-grain rice (also called sushi rice) is recommended. White rice is classic, but feel free to use brown rice, too.
- Chicken. Boneless, skinless chicken thighs are juicy and tender. If you prefer, swap them for boneless, skinless chicken breast.
- Chicken marinade: Gochujang, Soy Sauce, Sugar, Sesame Oil, Garlic. This easy marinade comes together quickly and combines spicy, sweet, and savory pantry ingredients.
- Kimchi. Spicy, acidic kimchi — YUM!
- Cheese. A handful of gooey mozzarella cheese adds extra decadence.
- Corn. Pairs well with cheese and spicy Korean gochujang. Either canned corn (drain first) or frozen corn (defrost by running under cold water) is a good choice. Fresh corn is also great.
- Green Onion + Perilla Leaves. *Optional garnish. Adds fresh, aromatic, herbal flavor.
Instructions:
- Slice chicken. Slice raw chicken into thin 1/4-inch strips. Add to a small bowl.
- Marinate chicken. Add the marinade ingredients directly on top: gochujang, soy sauce, sesame oil, sugar, and minced garlic. Mix with a spoon until the chicken and the marinade are well combined.
- Cook chicken. In an Air Fryer or non-stick skillet, cook chicken. For the Air Fryer, preheat at 400F/204C for 5 minutes. Line with parchment paper (to catch the juices) and add the chicken. Spread out the chicken into one even layer, making sure not to crowd the basket. Cook at 400F/204C for 12 minutes until cooked through with crispy, charred edges. Don’t forget to shake the air fryer basket! For a non-stick skillet, heat on medium heat. Add 1-2 tsp vegetable oil. When it’s hot, add the chicken and spread out into a thin, even layer. Cook, about 2-3 minutes per side, until cooked through with slightly crisp, charred edges.
- Coat bowls with sesame oil. Add 1/2 Tbsp sesame oil to each bowl. Brush the sesame oil over the bottom of the stone bowls with a silicone brush.
- Assemble bowls. Add rice to each bowl, spreading it out into an even layer. Add kimchi to a small bowl and snip in smaller pieces with scissors. Add kimchi directly to the top of the rice. Add cooked chicken. Add cheese and finally, the corn.
- Heat the Dolsot Stone Bowl. Heat the assembled bowls on the stovetop over medium heat. When the rice starts to crackle and sizzle, lower the heat to medium-low. Cook until everything is heated through and a light brown crust forms on the bottom of the rice, about 5-8 minutes.
- Broil. To melt the cheese and slightly char the corn, transfer the Korean stone bowls to the oven and broil on high heat for 2-3 minutes.
- Enjoy! Remove heated Dolsot bowls from the oven with oven mitts. Add the green onion and perilla leaves on top of the melted cheese, if using. Serve immediately and enjoy!
PRO Tips:
- Use oven mitts. The heated bowls get very hot. Use oven-proof mitts when handling. And be careful!
- Serve on a trivet. The heated bowls also stay hot for a long time. When serving, use a trivet to prevent your table from scorching.
- Use a cast-iron skillet. If you don’t own stone bowls, use a cast iron skillet. Cast iron retains heat well and will create a crispy layer of rice. Make 1 large portion and share at the table.
- No Stone Bowl or Cast Iron Skillet? Spicy Chicken Bibimbap can also be enjoyed in a regular bowl. Make sure it’s a large bowl, though! It won’t be a Dolsot Bibimbap but it will still be very delicious. After assembling the bibimbap bowls, heat in the microwave (30-60 seconds) to melt the cheese.
FAQ:
Yes, a Dolsot Stone Bowl can be used on an induction stovetop — if the core contains a steel core. Regular Earthenware pots will not work.
Leftovers can be stored in the fridge. Transfer to an airtight container where it should keep for 2-3 days. If the rice bowl is not already assembled, store each element separately.
More chicken recipes:
- Korean Fried Chicken
- Taiwanese Popcorn Chicken
- Air Fryer Gochujang Chicken
- Air Fryer Crispy Chicken Wings with Korean Magic Dust BBQ Rub
- Air Fryer Miso Chicken Skewers
- Cheese Buldak (Korean Fire Chicken)
Spicy Chicken Dolsot Bibimbap
Equipment
- 2 Dolsot Korean Stone Bowl *or Korean earthenware clay pots
Ingredients
Spicy Chicken:
- 2 boneless skinless chicken thighs
- 1 Tbsp Gochujang
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 cloves garlic
Assembly:
- 1 1/2 cups white rice *divided
- 1/2 cup kimchi *divided
- 1/2 cup mozzarella cheese, grated *divided
- 1 Tbsp sesame oil *divided
- 1/2 cup corn (canned, frozen, or fresh) *divided
Optional garnish:
- 2 green onions, chopped *divided
- 2 perilla leaves, chopped *divided
Instructions
- Slice chicken. Slice raw chicken into thin 1/4-inch strips. Add to a small bowl.
- Marinate chicken. Add the marinade ingredients directly on top: gochujang, soy sauce, sesame oil, sugar, and minced garlic. Mix with a spoon until the chicken and the marinade are well combined.
- Cook chicken. In an Air Fryer or non-stick skillet, cook chicken.
- Air Fryer Instructions: Preheat at 400F/204C for 5 minutes. Line with parchment paper (to catch the juices) and add the chicken. Spread out the chicken into one even layer, making sure not to crowd the basket. Cook at 400F/204C for 12 minutes until cooked through with crispy, charred edges. Don't forget to shake the air fryer basket!
- Non-stick skillet instructions: Heat skillet on medium heat. Add 1-2 tsp vegetable oil. When it's hot, add the chicken and spread out into a thin, even layer. Cook, about 2-3 minutes per side, until cooked through with slightly crisp, charred edges.
- Coat bowls with sesame oil. Add 1/2 Tbsp sesame oil to each bowl. Brush the sesame oil over the bottom of the pot with a silicone brush.
- Assemble bowls. Add rice to each bowl, spreading it out into an even layer. Add kimchi to a small bowl and snip in smaller pieces with scissors. Add kimchi directly to the top of the rice. Add cooked chicken. Add cheese and finally, the corn.
- Heat the Dolsot Stone Bowl. Heat the assembled rice bowls on the stovetop over medium heat. When the rice starts to crackle and sizzle, lower the heat to medium-low. Cook until everything is heated through and a light brown crust forms on the bottom of the rice, about 5-8 minutes.
- Broil. To melt the cheese and slightly char the corn, transfer the stone bowls to the oven and broil on high heat for 2-3 minutes.
- Enjoy! Remove from the oven with oven mitts. Add the green onion and perilla leaves on top of the melted cheese, if using. Serve immediately and enjoy!
Video
Notes
-
- Use oven mitts. The heated bowls get very hot. Use oven-proof mitts when handling. And be careful!
-
- Serve on a trivet. The heated bowls also stay hot for a long time. When serving, use a trivet to prevent your table from scorching.
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- Use a cast-iron skillet. If you don’t own stone bowls, use a cast iron skillet. Cast iron retains heat well and will create a crispy layer of rice. Make 1 large portion and share at the table.
